Division of Health and Wellness

Carolina Arango, MS, RDN, LD and Andrea Belloli, RDN

Nutrition Education in Schools

Introductions Carolina Arango, MS, RDN, LD Nutrition Education Specialist (202) 727-3467 Carolina.Arango@dc.gov

Andrea Belloli, RDN Program Specialist (202) 727-1398 Andrea.Belloli@dc.gov

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Outline • Introduction • Health Education Standards • Nutrition education

throughout the school day • Safe food handling practices • Taking action • Questions

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Introduction • Importance of nutrition education

– Helps students maintain a healthy weight – Establishes healthy eating behaviors – Enhances classroom engagement – Promotes an overall healthier lifestyle

• 12% of high school students ate vegetables at least three times in the previous week (down from 15% in 2012)1

Healthier students are better learners!2

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HEALTH EDUCATION STANDARDS

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Overview • 2016 Health Education Standards

– Clear, skill-based, and age-appropriate – Reflect best-practices and evidence-based approaches – Align with National Health Education Standards, second

edition (NHES) – Reflect Whole School, Whole Community, Whole Child

model – Showcase the knowledge students need to maintain and

improve their health and wellness

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How to Read the Standards

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Category 5: Nutrition • Organized by strands:

– Health Promotion – Analyzing Influences – Accessing information – Communication

• Divided into grade bands • Builds upon each other

– Decision-making – Goal Setting – Healthy Behaviors – Advocacy

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NUTRITION EDUCATION THROUGHOUT THE SCHOOL DAY

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Breakfast • Chefs Move to Schools • Bring in a nutritionist • Reimbursable meal posters • Encourage students to taste every food item

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Morning Announcements • School assemblies

– Principal outlines Smart Snacks – Quotes on healthy living

• Over the loud speaker – Highlight school menus – Pick and describe a fruit or vegetable of the week

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In the Classroom • Nutrition can be incorporated into a variety of

subjects: – Art – English-Language Arts (E.L.A) – Gym Class – Math – Science – Social Studies

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During Schools Meals and Snacks • Reimbursable meal posters • Cooking demonstrations • Food tastings • Build your own rainbow activity • Encourage students to taste every food item

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Outside the Classroom • In the school garden

– Plan lessons around the local planting calendar – School garden-based curricula

• In the library – DC Healthy Schools Booklist (K – 5) – Health and Physical Education Booklist (K – 12)

• School assemblies – Speakers – Documentaries

• Field trips – Farm field trips – Science museums

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After School Programs • Cooking classes

– Encourage students to taste every food item

• Interactive games • Host a health fair • Start an after school club

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Other Opportunities • Growing Healthy Schools Month (October) • National School Lunch Week (October) • National School Breakfast Week (March)

– Hear the Crunch! Activity

• National Nutrition Month (March) • Every Kid Healthy Week (April) • Strawberries and Salad Greens Day (June)

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SAFE FOOD HANDLING PRACTICES

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Importance of Food Safety • Children are a “high risk” population for foodborne

illness • Foodborne illnesses affects student attendance and

achievement • Teacher illnesses costs time and money • Serious foodborne illness can cause death and lead

to lawsuits against schools and school districts

Foodborne illness is preventable with easy-to implement food safety practices

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Handwashing • Prevents spread of bacteria and viruses that cause

infections and foodborne illnesses

Before you… After you…. Handle or prepare food Prepare food Eat meals Touch raw food, especially meats Before you leave the restroom Switch food preparation tasks

Cough, sneeze, or blow your nose Handle garbage, dirty dishes Touch frequently used items

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Cross-Contamination • Can lead to allergy attacks and foodborne illnesses

contributing to: – School absences – Hospitalizations – Death

• Separate raw meat, poultry, and egg products from produce and cooked foods

• Wash hands or change gloves between tasks

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Food Allergies • Food allergy is the most common cause of

anaphylaxis • Eight most common food allergens:

- Milk - Tree nuts - Fish - Shellfish

- Peanuts - Eggs - Soy - Wheat

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Food Allergies • School’s responsibilities:

– Create a safe environment for students with allergies

– Use prevention and avoidance strategies

– Be prepared to handle allergic reactions

– Address teasing—bullying – Maintain an up-to-date

undesignated epinephrine auto-injector (UEA) plan

• Student’s Responsibilities: – No food trading – Don’t eat anything with

unknown ingredients or a food known to contain allergens

– Notify an adult immediately if something is eaten that may contain an allergen

– Submit dietary accommodations form

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TAKING ACTION

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Suggestions • Sit down and eat with students

– Encourage them to taste every item – Emphasize fruits and vegetables

• Partner with a community-based organization • Apply for funding:

– OSSE’s Farm to School Grant – OSSE’s School Garden Grant

• Create a support team • Staff as role models • Incorporate into local wellness policy

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Community Based Organizations • Alliance for a Healthier

Generation • Common Threads • Citi Blossoms • DC Central Kitchen • DC Greens • DC Hunger Solutions

• Kid Power Inc. • Martha’s Table

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The District of Columbia Office of the State Superintendent of Education (OSSE) does not endorse or recommend any commercial products, processes, or services. The views and opinions of authors expressed in this webinar are for informational and planning purposes only and do not necessarily state or reflect those of OSSE. This may not be used for advertising or product endorsement purposes.

Additional Resources • OSSE’s Nutrition

Curricula Review Guide – To be released during the

2016-17 school year – Health Education

Curriculum Analysis Tool (HECAT) by CDC

• Fruits & Veggies-More Matters

• USDA Team Nutrition

• MyPlate • CDC Handwashing • USDA Food Safety • Whole School, Whole

Child, Whole Community (WSCC) model by CDC

• School Health Index (SHI) Tool by CDC

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References 1. DC Youth Risk Behavior Survey (2015). Retrieved

from http://osse.dc.gov/service/dc-youth-risk-behavior-survey-yrbs

2. Charles E. Basch. (2010). Healthier students are better learners: A missing link in school reforms to close the achievement gap. Retrieved from http://www.equitycampaign.org/i/a/document/12557_EquityMattersVol6_Web03082010.pdf

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Q&A

Thank you!